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Vegetarian Paella

2 cups vegetable stock
2 cups finely chopped onion, divided use
1/2 teaspoon saffron
1/2 cup tomato sauce
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
1/4 cup finely chopped parsley
1 tablespoon freshly squeezed lemon juice
2 teaspoons sodium-reduced soy sauce
1/4 cup chopped green onion tops
1 small red or green bell pepper, cut in thin strips
1 cup uncooked rice
1/2 cup frozen peas, thawed
1 1/2 cups freshly cooked artichoke hearts
1/2 cup (4 ounces) pimientos, undrained
6 cherry tomatoes, cut into crown shape, for garnish
6 parsley sprigs, for garnish

Preheat the oven to 350 degrees. Combine the stock, 1 cup of the
chopped onion and the saffron and bring to a boil. Reduce the heat
and simmer for 10 minutes. Add the tomato sauce and continue to
simmer for 10 more minutes, set aside. Heat the olive oil in a
large skillet or paella pan. Add the garlic and cook until it
sizzles. Add the parsley, lemon juice, soy sauce and the remaining
cup of chopped onion. Cook, stirring constantly until the onion is
clear. Add chopped green onion tops and pepper strips. Continue to
cook until the pepper is just crisp-tender. Add the rice and mix
well. Continue to cook until the rice is well-coated. Add the hot
stock to the rice mixture and mix well. Cover and bake in the
preheated oven for 45 minutes or until the liquid is absorbed. When
the rice has cooked, remove from the oven and add the thawed peas,
artichoke hearts and undrained pimientos and mix well. To serve,
place 1 cup of the rice mixture on a large plate or in a pasta
bowl. Garnish with cherry tomato crowns and a large sprig of parsley.

Makes 6 servings.


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